The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-06-2013, 08:13 AM   #1
NoSwineLeftBehind
Knows what a fatty is.
 
NoSwineLeftBehind's Avatar
 
Join Date: 08-12-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default Backwoods Butts

Hal4UK did a test cook in the BWS Competitor yesterday. 71lbs of butts went in at 8:30. 1" of water in the water pan, and a big azzed fire going underneath. He ran it at/around 275° all day.




At 3PM.




At 3:40, the butts on top rack were reading 200°.

I got there after work about 4:30, and the butts on the bottom rack were reading 200° as well.

Commencing pulling/chopping (no pics, we have to do that quickly for packaging), and we ended up with 34 1 lb containers packed full of tasty pork.

Turbo butt cooker!
__________________
Peoria Custom Cookers Meat Monster, Backwoods Competitor & Chubby, A couple pellet poopers
NoSwineLeftBehind is offline   Reply With Quote


Unread 09-06-2013, 08:18 AM   #2
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

That is a beautiful smoker!
sliding_billy is offline   Reply With Quote


Unread 09-06-2013, 08:20 AM   #3
Teamfour
is One Chatty Farker

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Was the 1" of water maintained through out the cook? I'm not sure I understand the purpose of doing that.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Thanks from:--->
Unread 09-06-2013, 08:32 AM   #4
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default

Amazing color. Got to love Backwoods
Untraceable is offline   Reply With Quote


Unread 09-06-2013, 08:45 AM   #5
PaPaQ
is One Chatty Farker

 
PaPaQ's Avatar
 
Join Date: 02-07-07
Location: Midland, NC
Downloads: 0
Uploads: 0
Default

Smoker and butts both look great!
__________________
SS-2
OTG / Cajun Bandit
Onyx Oven
Qube'd Box
PaPaQ is offline   Reply With Quote


Unread 09-06-2013, 09:02 AM   #6
bizznessman
Full Fledged Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Downloads: 0
Uploads: 0
Default

Our BWS Competitor didn't come with that particular model of "fan assist". Is that something new on the market???? That pretty much parallels our cook times/temps and we have always had a wonderful product at the end. Love Them BWS's!!!!
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Unread 09-06-2013, 09:13 AM   #7
NoSwineLeftBehind
Knows what a fatty is.
 
NoSwineLeftBehind's Avatar
 
Join Date: 08-12-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bizznessman View Post
Our BWS Competitor didn't come with that particular model of "fan assist". Is that something new on the market???? That pretty much parallels our cook times/temps and we have always had a wonderful product at the end. Love Them BWS's!!!!


That's our $9 Amazon.com 'guru'. Works like a champ.
__________________
Peoria Custom Cookers Meat Monster, Backwoods Competitor & Chubby, A couple pellet poopers
NoSwineLeftBehind is offline   Reply With Quote


Unread 09-06-2013, 02:50 PM   #8
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Teamfour View Post
Was the 1" of water maintained through out the cook? I'm not sure I understand the purpose of doing that.
I added some water periodically to keep it about there.
It wasn't because the butts needed any extra moisture...
We don't want the water pan full (uses too many BTUs).
Don't want it empty either with all that pork fat dripping.
Might start a fire.
So, about an inch.

Does everyone else get that idea?
Any better ideas?
Hal4UK is offline   Reply With Quote


Unread 09-06-2013, 03:25 PM   #9
smokenpreacher
Full Fledged Farker
 
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
Downloads: 0
Uploads: 0
Default

Looking good from where I'm sitting. If you would take that fan and blow some aroma smoke towards me, I'd 'preciate it!!
smokenpreacher is offline   Reply With Quote


Unread 09-06-2013, 03:37 PM   #10
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Those butts look great!!
Nice color on them too
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 09-06-2013, 11:44 PM   #11
peeps
Babbling Farker

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

yummmmm!!!!
__________________
***** North Texas Spring Bash - April 12th, 2014 - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 09-07-2013, 12:15 AM   #12
WMI
Full Fledged Farker

 
WMI's Avatar
 
Join Date: 02-22-07
Location: St Louis MO
Downloads: 0
Uploads: 0
Default

Great color and moisture content on those Butts Hal

What type of thermometer you using there ?
__________________
Ron

Authorized Dealer for Backwoods Smoker - Humphrey Smokers - Memphis Grills - Meadow Creek -Louisiana Grills - Primo - BBQ Guru & Cookshack FEC & Accessories

Nicely discounted for Brethren members

www.stlbbqstore.com
WMI is offline   Reply With Quote


Unread 09-07-2013, 12:30 AM   #13
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Looks great. What's the deal with the 1lb packaging?
__________________
Rick
J'ville Grill is online now   Reply With Quote


Unread 09-07-2013, 01:19 AM   #14
bizznessman
Full Fledged Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hal4UK View Post
I added some water periodically to keep it about there.
It wasn't because the butts needed any extra moisture...
We don't want the water pan full (uses too many BTUs).
Don't want it empty either with all that pork fat dripping.
Might start a fire.
So, about an inch.

Does everyone else get that idea?
Any better ideas?

We do the same with ours. We found that if we filled the water pan full (even with hot water) to start off with it took a LOT longer to come up to cooking temp (we cook around 275F also).

We added a "T" connection, to the flush tube, with a vertical pipe so we could add water without opening the door.
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Unread 09-07-2013, 01:21 AM   #15
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Very nice
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:55 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts